Moroccan chicken & chickpea soup

This spiced, savoury Moroccan chicken soup will give you a nourishing mid-week boost.

  • 1 hr 30 mins cooking
  • Serves 6
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Moroccan chicken & chickpea soup
  • 2 tablespoon olive oil
  • 340 gram (11 ounces) chicken breast fillets
  • 1 large brown onion (200g), chopped finely
  • 2 clove garlic, crushed
  • 2.5 centimetre (1-inch) piece fresh ginger (10g), grated coarsely
  • 1 1/2 teaspoon each ground cumin and ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon sweet paprika
  • 1 cinnamon stick
  • 1/4 cup (35g) plain flour
  • 1 litre (4 cups) chicken stock
  • 1 litre (4 cups) water
  • 600 gram (1¼ pounds) canned chickpeas (garbanzo beans), rinsed, drained
  • 800 gram (1½ pounds) canned crushed tomatoes
  • 2 tablespoon finely chopped preserved lemon rind
  • 1/4 cup loosely packed fresh coriander leaves (cilantro)


Moroccan chicken & chickpea soup
  • 1
    Heat half the oil in a large frying pan over medium-high heat; cook chicken for 10 minutes or until browned both sides and cooked through. Drain chicken on absorbent paper, cool 10 minutes; using two forks, shred chicken coarsely.
  • 2
    Heat remaining oil in a large saucepan over medium heat; cook onion, garlic and ginger, stirring, until onion softens. Add spices; cook, stirring, until fragrant.
  • 3
    Add flour; cook, stirring, until mixture bubbles and thickens. Gradually stir in stock and the water; cook, stirring, until mixture boils and thickens slightly. Reduce heat; simmer, uncovered, 20 minutes.
  • 4
    Add chickpeas and tomatoes; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes. [Soup can be made ahead to this stage. Cover; refrigerate overnight.]
  • 5
    Add chicken and preserved lemon; stir over heat until soup is hot. Season to taste. Just before serving, stir in fresh coriander


To use preserved lemon rind, discard pulp, squeeze juice from rind; rinse rind well, then chop finely.

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